Anna and Frankie's Meatballs

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I own the book this recipe comes from and it calls for 2 cups of water which is just about right.

I've altered this recipe on occasion by wrapping the meatball around small cherry tomatoes and than frying. I've also tried frying with veggies sticking out of the balls like haricourt-verts, asparagus, etc...

I have a cousin that works in the kitchen at Rao's in NY and I still can't get a table!

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I have also been making these for years - since they first aired. I do add less water, around 2-3 cups, and it is important to use the recommended bread. Everyone always wants the recipe. We absolutely love them!!!

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I've been using this recipe ever since I watched Frank Pelligrino make these meatballs on T.V. several years ago. And, if I recall correctly, he did use almost 4 cups of water. I don't use that much...I use about 2 cups, and that works for me. But the water is key to this recipe, and any less than 1 1/2 to 2 cups of water will not be enough. The meatballs are heavenly....moist and delicious. I've never had problems with them not staying formed or falling apart when cooked. They always come out perfect. But, you DO have to make homemade bread crumbs and the Pecorino Romano cheese is important, too. I usually double the recipe because the meatballs freeze so well. After forming them, I put them on a cookie sheet and stick them in the freezer. When frozen, I put them in a freezer bag. Then, I'll pull out however many I want to cook, fry them off, and put them in my simmering Marinara sauce to finish cooking. By the way, Chef Pelligrino has a wonderful Marinara sauce, and that's what I use for my spaghetti and meatballs!

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Excellent recipe with the exception that the amount of water can't be correct. I added as much water as the bread crumbs could absorb (perhaps 10 ounces and stopped before the mix got wet and sloppy.
My dad has been sick and hasn't had much of an appetite so I have been trying to make him meals that he will really enjoy and he praised these meatballs.
The taste and texture are perfect. As usual, it's hard to get a perfect sphere but they come pretty close. After browning I finish them off in the oven and use half for the sauce and save the other half for another meal.
These are as good as my local italian markets secret recipe!

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If you want to try this recipe be forewarned . There is a HUGE flaw in the ingredient list . Try 4 table spoons of water , NOT 4 CUPS !!! Obviously no one proof read this one . The Reaper !